Blonde Lemon Brownies

The ones Blonde Lemon truffles are wonderfully tangy, sweet, and wet dessert bars. they have a dense texture like a fudgy brownie, and are crowned with a creamy lemon icing for the final lemon dessert.

It’s not quite Spring, but I’m looking ahead to it through baking citrus cakes! I shared these Blonde Orange truffles decrease back in 2013 and they had been so pinnacle! i found out, “I ought to make a lemon version of these!” And right here they're!

Lemon Brownies:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tsp lemon zest
  • 2-3 Tbsp freshly squeezed lemon juice
  • 1 tsp salt
  • 1 cup all-purpose flour (stir, spoon, & level)

Lemon Cream Cheese Icing:

  • 8 oz (1 bar) cream cheese, softened
  • 4 Tbsp unsalted butter, softened
  • 2 tsp lemon zest
  • 1-2 Tbsp freshly squeezed lemon juice
  • 2 cups powdered sugar


  1. Preheat oven to 350 degrees Fahrenheit. Grease a 13×9-inch baking dish with cooking spray. Set aside.
  2. For the Brownies: Cream the butter and sugar. Add the eggs and mix well. Add the lemon zest and juice. Mix until incorporated and scrape bowl. 
  3. Combine the salt and flour. Add dry ingredients to the wet ingredients and mix until just combined.
  4. Spread batter into the prepared 13×9-inch pan. Bake at 350 degrees Fahrenheit for 25-30 minutes, until a toothpick comes out clean from the center. The top and edges will be lightly browned.
  5. For the Icing: In a large bowl with an electric hand mixer, beat the cream cheese and butter until smooth. Add the lemon zest, 1 Tbsp of lemon juice, and the powdered sugar. Mix until incorporated. Add up to 1 Tbsp more lemon juice if needed, depending on desired taste/consistency. (Consider adding 1 tsp of extra lemon juice at a time.)
  6. Spread icing over cooled brownies. Cut and serve. Store Blonde Lemon Brownies at room temperature (72 degrees Fahrenheit) or in the refrigerator, as desired.


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